Duck liver in a slow cooker

1. Wash the liver, put it in a bowl and pour water for 50-60 minutes.
2. At this time, wash and cut the champignons into plates.
3. Time has passed - wash the liver again, dry it a little with paper towels, chop it coarsely.
4. Set the "Frying" (or "Baking") mode, pour olive oil into the bowl of the slow cooker.
5. Add the mushrooms to the oil, fry until golden, then put them on a plate.
6. Put the liver in a bowl, also fry it on both sides until golden brown, in the process add two thirds of soy sauce.
7. Pour in a glass of water and turn on the "Quenching" mode for 20 minutes.
7. Put the finished liver and mushrooms on serving plates on lettuce leaves. You can serve the liver by decorating and adding to your taste, for example, with fresh vegetables, sour berries.
8. Pour the remaining soy sauce over the finished dish.

Bon appetit!